Gillian's Larder

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from the Cornish cooking shop.
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Gluten-free shortbread


A melt-in-the-mouth summer delight! Shortbread's one of those oh-so-British treats. Here's a very simple recipe using gluten-free flour so everyone can enjoy it.

  • 300g/10½oz gluten-free self-raising flour, plus a dusting
  • 180g/6½oz butter (or use margarine and the shortbread will be dairy-free, too)
  • 115g/4oz icing sugar plus a dusting
  • 2 eggs

Turn on the oven to 190°C/375°F. Line a large baking tray with greaseproof paper or foil. Scoop the yolks from the eggs; freeze the whites for a meringue.

Put the sugar, flour and butter into a bowl and squish it all with your fingers or a wooden spoon until it looks like crumbs. Add the egg yolks and combine into a soft dough.

Flour your table and plonk the dough on it. Squash with your hands or a rolling pin until it's 5mm thick. Cut it into your chosen shapes with a biscuit cutter or a knife, put them on the baking tray and bake for 10 minutes or until pale brown. Let the shortbread cool before you handle it: it's brittle.

You can double the delight with a blob of clotted cream or whipped cream (add a spot of vanilla essence to make it even richer) and a raspberry or two!

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If you like this recipe, please print it and use it.

I'd love to hear how you get on! You can email me at: gillian@

Good luck!

More great treats to try

Click to open.

Cornish saffron buns

saffron bun

Russian cream

russian cream

Click "Recipes" in the green bar for dozens more!